Pineapple Icebox Dessert

Directions

1. 1
   Line a 9 x 13 x 2-inch pan with half of the wafer crumbs.
2. 2
   In a bowl, cream the butter and sugar well. Add beaten egg yolks slowly.
3. 3
   Mix well.
4. 4
   Spread butter, sugar and egg mixture over crumbs. (Be sure to seal well so pineapple juice will not drain through to crumbs.)
5. 5
   Drain pineapple well and spread over butter mixture. Whip the cream and spread over the pineapple.
6. 6
   Sprinkle chopped pecans over the cream. Spread remaining half of the wafer crumbs on top.
7. 7
   Let stand in icebox 24 hours or at least overnight.
8. 8
   Cut into squares and top with whipped cream and cherry, if desired.